Sweet Potato Lentil and Bean Chili
A one-pot meatless chili with rich and bold flavours comes together with a few pantry staples and packed with nutritious immune boosting vegetables. This delicious, hearty protein and fiber rich vegan chili is perfect for a crowd on those cold winter day!
Servings: 6
Calories: 215.2kcal
Equipment
- Dutch oven pot or large sauce pot
Ingredients
- 1½ tbsp avocado oil or extra virgin olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 coloured pepper, diced
- 2 carrots, diced
- 1 celery rib, sliced
- 1 large sweet potato, peeled and diced
- 1½ tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 - 15 oz canned diced tomatoes
- 1½ canned black beans, drained and rinsed
- 1 cup dried green or brown lentils, rinsed
- 3½ cups vegetable broth
- 1 tsp salt
- 1/2 tsp pepper
- Garnishes: sliced green onions, shredded soy cheese, diced avocado, or tofu sour cream
Instructions
- In a Dutch oven or large pot, add avocado oil and sauté onions for about 3 minutes over medium heat. Then add garlic and ginger, cook for about 1 minute. Add and stir in red pepper, carrots, celery and sweet potato and sauté for another 2-3 minutes.
- Stir in chili powder, cumin and paprika and coat the vegetables.
- Add in diced tomatoes, black beans and lentils into the pot. Season with salt and pepper. Simmer over low-medium heat for 45 minutes stirring occasionally until the juices thicken.
- Top individual servings with desired garnishes. Serve with homemade biscuits, baguette or crusty bread.
Nutrition
Calories: 215.2kcal | Carbohydrates: 35.58g | Protein: 9.94g | Fat: 4.34g | Saturated Fat: 0.55g | Polyunsaturated Fat: 0.87g | Monounsaturated Fat: 2.63g | Sodium: 1014.5mg | Potassium: 640.89mg | Fiber: 13.14g | Sugar: 6.26g | Vitamin A: 10305.64IU | Vitamin C: 31.56mg | Calcium: 56.43mg | Iron: 3.36mg